Shad Roes in Ambush

Ingredients

• heating the milk
• butter
• flour rubbed together
• half of the white sauce
• the rest of the sauce
• season
• whites of the eggs
• powdered yolks over the top

Method

1. 1

   Make a white sauce by heating the milk and thickening it with the butter and flour rubbed together.

2. 2

   Rub the shad roes to pieces with the back of a spoon, taking care not to crush the eggs too much.

3. 3

   Stir them into half of the white sauce, season, let them stand on the fire long enough to be heated through, and pour into a pudding-dish.

4. 4

   Mix the whites of the eggs with the rest of the sauce, and cover the shad roes with this; last, strew the powdered yolks over the top.

5. 5

   Cover closely, and set in a hot oven for three minutes.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 16. The excerpt below is the record exactly as published.

heating the milk and thickening it with the butter and flour rubbed together. Eub the shad roes to pieces with the back of a spoon, taking care not to crush the eggs too much. Stir them into half of the white sauce, sea- son, let them stand on the fire long enough to be heated through, and pour into a pud- ding-dish. Mix the whites of the eggs with the rest of the sauce, and cover the shad roes with this; last, strew the powdered yolks over the top. Cover closely, and set in a hot oven for three minutes. 3. Boiled Hominy. Chicken Mince. Raw Tomatoes. Green Corn Fritters. Blackberries and Cream. Tea. Cocoa. Chicken Mince. — From the bones of a cold roast, boiled, or fricasseed chicken cut 60 FAMILY BREAKFASTS FOB SUMMEB all the meat, and mince it fine with a sharp knife, chopping with it two hard-boiled eggs. Stir this into a cup of gravy, or, if you have none, use instead a cup of white sauce made as directed in "Shad Eoes in Ambush." Season to taste, fill a pudding- dish or scallop-shells with the mixture, and serve very hot. Oreen-Com Fritters, — Two cupfuls green corn cut from the cob, two eggs, two table- spoonfuls milk, one tablespoonf ul melted but- ter, flour enough for thin batter. Whip the eggs light, beat into these the corn and the other ingredients, adding the flour last of all. Bake on a griddle. 4. Black Raspbemes. Wlieaten Grits. Broiled Salt Mackerel, Cream Sauce. . Stewed Potatoes. Graham Pop- Overs. Broiled Salt Mackerel, — Soak your fish overnight in cold water, and wipe it dry before putting it on the gridiron. Broil over a clear fire, lay on a hot platter, and pour the sauce over it. 61 WHAT TO EAT — HOW TO SERVE IT Cream Sauce, — Make like white sauce given above, doubling the quantity of butter

Cook this with the app: pantry check, scaling, and the assistant.